Vegan Lemon-Lime Bars
If you're looking for a sweet treat that is completely vegan-friendly and bursting with flavor, look no further than these delicious Vegan Lemon-Lime Bars! They are indulgently tangy, delightfully zesty, and surprisingly easy to make!
Ingredients
Let's gather the ingredients!
Crust
- 1 cup vegan butter or coconut oil
- ½ cup powdered sugar
- 1 tbsp lemon zest
- ½ tbsp lime zest
- ⅛ tsp kosher salt
- 2 cups all-purpose flour
Lemon-Lime Layer
- ½ cup lemon juice freshly squeezed
- ¼ cup cornstarch
- ¾ cup coconut cream or full-fat coconut milk
- 1 cup granulated sugar
- ½ cup vegan butter
- 1½ tbsp lemon zest
- 1½ tbsp lime zest
- ⅛ tsp kosher salt
- ¼ tsp turmeric powder
Instructions
Let's Begin!
Crust
- Preheat oven to 350°F. Line a 9 x 13 baking dish with parchment paper.
- Cream together the vegan butter, powdered sugar, lemon zest, lime zest, and salt.
- Gradually mix in the flour to create a soft dough. Do not over-mix.
- Press the dough into the bottom of the prepared baking dish.
- Bake the crust for 20-25 minutes or until golden.
Filling
- In a cold medium saucepan, whisk together the lemon juice and cornstarch to make a slurry. Make sure there are no lumps. Whisk in the coconut cream, then add the sugar, vegan butter, lemon zest, lime zest, and salt.
- Turn the heat to medium and stir until the sugar and vegan butter melts.
- Whisk in the turmeric, adding a small pinch at a time, until you achieve a light yellow color.
- Cook the filling, whisking constantly until it’s thick and slightly translucent.
- Once the filling begins to bubble, test it for doneness by stirring it and quickly removing your whisk - once the lines from your whisk stay visible for 7-10 seconds after pulling it out, the filling is thick enough.
- Pour the lemon filling over the shortbread crust. Set bars aside to cool slightly before chilling, uncovered.
- Once chilled, slice the lemon-lime bars. Dust with powdered sugar just prior to serving.
- Enjoy with family and friends!